Cutlets from mushrooms, rice, and onions

Ingredients:

1 lb dried mushrooms
¼ lb rice
3 shallot onions
3 tbsp flour
½ cup vegetable oil

Method:

Boil mushrooms in 1 qt water with 1 tbsp salt until readiness.
Drain them (keep the broth for soup), and then grate them.
Boil rice until readiness, and cool.
Peel onions, cut them into small cubes, and fry them until they achieve gold color.
Mix grated mushrooms, boiled rice, fried rice, and flour, add salt and pepper on taste.
Shape into small cutlets, then roll them in flour.
Fry them in vegetable oil.
Serve with fresh vegetables.